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Sweet & Spicy Glazed Tilapia
with Green Beans, Bell Pepper & White Rice
40 MIN
2 Servings
From the Test Kitchen
This simple, flavorful dish features flaky tilapia topped with a delectable sauce of spicy sambal and sweet soy glaze—the perfect match for sides of white rice and a colorful, ponzu-dressed vegetable sauté.
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NutritionPER SERVING
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Calories560 Cals (est.)
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fresh
ingredients
Title
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2 Tilapia Fillets
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½ cup Long Grain White Rice
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2 Scallions
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2 cloves Garlic
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1 Bell Pepper
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6 oz Green Beans
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2 Tbsps Soy Glaze
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1 Tbsp Vegetarian Ponzu Sauce
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3 Tbsps Roasted Peanuts
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1 Tbsp Sambal Oelek
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, whisk together the honey (kneading the packet before opening), soy glaze, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook & dress the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Add the sliced pepper, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl; add the ponzu sauce and stir to coat. Cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until the glaze is slightly thickened and the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked rice and dressed vegetables. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, whisk together the honey (kneading the packet before opening), soy glaze, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook & dress the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Add the sliced pepper, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl; add the ponzu sauce and stir to coat. Cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until the glaze is slightly thickened and the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked rice and dressed vegetables. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Tips from Home Chefs